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Kolhapuri Missal Pav

One of my friends, Prerak Vyas, had asked me to make this recipe, a really really…. really long time ago. Ever since then, making it has always been in the back of my mind, but I never got around to bringing the it to the front. Yesterday though, something happened, and I began craving for it. Then I got enlightened, the only way you ever do anything, is if you are craving for it. That’s the recipe for success!

I did make a few changes though. After all, what’s the point of posting a recipe, if all you are doing is copying it from another source. First of all,I used moong sprouts and white peas instead of matki (moth beans), and secondly, I added a little sugar in the usal. It offsets the tanginess and spiciness of the missal.

Ingredients

For the usal

1/2 cup moong sprouts soaked overnight

1/2 cup white peas (safed watana) soaked overnight

1 tbsp oil

1/4th tsp mustard seeds

1/4th tsp asafoetida (hing)

1/2 onion finely chopped

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1 tbsp tamarind paste

1 tbsp sugar

salt to taste

For the kat (Spicy curry)

2 onions chopped lengthwise

1 tomato chopped

1/4th cup grated fresh coconut

1/2 cup oil

3-4 peppercorns

3-4 cloves

1 small stick of cinnamon (about 3 cms)

1 bay leaf

1 tsp cumin powder

2 tsp coriander powder

4 tsp red chilli powder

2 tbsp ginger garlic paste

3 cups water

salt to taste

For serving

6 pavs

1 onion finely chopped

1 tomato finely chopped

mixed farsan

Spicy peanuts

fresh coriander finely chopped

First make the kat. Make a paste of peppercorns, cloves, cinnamon, bay leaf cumin and coriander powder and ginger garlic paste. Heat the oil in a wok and add this paste. Fry well for five minutes. Now add the onions and saute for five more minutes. Add the tomatoes and coconut, red chilli powder and half a cup of water. Saute till oil leaves the mixture, then once again blend it into a smooth paste. Add the remaining water and salt to this paste. Bring it to a boil.